Viral Blueberry Soft Chewy Cookies (Print)

Chewy cookies packed with blueberries and a bright hint of lemon zest. Irresistibly soft and full of color.

# What You Need:

→ Wet Ingredients

01 - 1 cup fresh blueberries
02 - 1/2 cup unsalted butter, softened
03 - 3/4 cup granulated sugar
04 - 1 large egg
05 - 1 teaspoon vanilla extract
06 - 1 teaspoon lemon zest

→ Dry Ingredients

07 - 2 cups all-purpose flour
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon baking soda
10 - 1/4 teaspoon salt

→ Optional

11 - 1/2 cup white chocolate chips

# How to Make:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a small saucepan over low heat, gently cook blueberries for 3 to 4 minutes, stirring until they burst and release juices. Lightly mash with a fork and let cool.
03 - In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy, about 2 minutes.
04 - Add egg, vanilla extract, and lemon zest to the creamed mixture, beating until thoroughly combined.
05 - Mix in the cooled mashed blueberries until the batter is evenly tinted.
06 - In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
07 - Gradually add the dry mixture to the wet ingredients, mixing until just incorporated.
08 - If using, gently fold in white chocolate chips.
09 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, leaving about 2 inches between each.
10 - Bake in preheated oven for 12 to 14 minutes, or until edges are set and centers are slightly soft.
11 - Allow cookies to cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • Uses basic pantry and fridge staples found in most kitchens
  • Naturally dyed with fresh blueberries for a beautiful color
  • Takes less than half an hour from start to finish
  • Can be customized with white chocolate chips for extra richness
02 -
  • High in antioxidants thanks to real blueberries
  • Perfect for make-ahead baking and gifting
  • Bright color holds up even after baking
  • White chocolate chips melt into luscious pockets
03 -
  • For the most consistent texture make sure the blueberry puree is cooled to room temperature so it does not melt the butter in your dough
  • Underbake just slightly for the chewiest results
  • After baking allow cookies to cool completely before storing to keep them from becoming overly moist
  • Sometimes I sprinkle a pinch of sea salt over the finished cookies for a little extra contrast with the sweet fruit

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